Fresh corn and polish sausage chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Kielbasa -- sliced 1/4\" |
| Thick | ||
| 2 | mediums | Boiling potatoes -- cut in |
| ½ | \" cubes | |
| 1 | Bay leaf | |
| 1 | Green bell pepper -- | |
| Chopped | ||
| 2 | ounces | Pimientos -- sliced |
| 1 | medium | Onion -- chopped |
| 13¾ | ounce | Chicken broth |
| 2 | cups | Corn cut from 2 ears |
| 2 | cups | Shredded cabbage |
| 2 | cups | Milk |
| Salt | ||
| White pepper | ||
| Paprika | ||
Directions
1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.
Add milk. Heat slowly just until soup is steaming hot (do not boil). Season to taste with salt and white pepper. Sprinkle with paprika.
Recipe By : the California Culinary Academy File